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5 from 1 vote

Mom’s Glazed Blueberry Tarts

Easy, no-bake recipe for your best, fresh blueberries. This is a blueberry tart that can be served as a pie in a pie plate, a large tart or mini-tarts as pictured. Fresh blueberries are heaped over a smear of cream cheese, and topped with a blueberry glaze that holds it all together.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: Blueberry Glaze, Blueberry Pie, Blueberry tart
Author: The Wimpy Vegetarian


  • 1 3- ounce package cream cheese or mascarpone
  • 1 9 " pastry shell
  • 4 cups fresh blueberries
  • ½ cup water
  • ¾ cup sugar
  • 2 tablespoon cornstarch
  • 2 tablespoon lemon juice
  • Whipped cream


  • Soften the cream cheese or mascarpone while you bake the pastry shell according to directions. Let the pie shell completely cool. Spread the cream cheese on the base of the pie shell.
  • ALTERNATIVE: Make your own crust! Follow the instructions for baking it. Make sure it's completely cooled before spreading the cream cheese on the base.
  • Fill the shell with 3 cups of blueberries.
  • Combine the remaining cup of blueberries with the water in a small or medium pot over medium heat. Bring to a simmer for 4 - 5 minutes. Strain, reserving all of the juice. Mash the berries to get all the juice out. Discard the berries.
  • Combine the sugar and corn starch in the same small pot over medium high heat. Gradually whisk in the reserved blueberry juices. Cook, whisking constantly until thick and clear. Cool slightly and stir in the lemon juice.
  • Pour the syrup over the berries in the pastry shell. Chill for at least 1 hour before serving.
  • Serve with whipped cream.


Cooking time does not include baking the pie shell, as that can vary on the package. Approximate time to bake a pie shell can range from 15 to 30 minutes.